Camargue Mussels Recipe

Serves/Makes: 4


  • 4 1/2 pounds (2 kg) fresh mussels, in shells
  • 1 onion
  • 2 leeks (white only)
  • 2 fennel or celery stalks
  • 3 garlic cloves
  • 1 tablespoon (15 mL) fennel seeds
  • 2 tablespoons (30 mL) olive oil
  • 1/2 cup (125 mL) dry white wine
  • 2 tablespoons (30 mL) Pastis (optional)
  • 28 ounces (796 mL) diced tomatoes
  • 2 fresh parsley sprigs or 1 pinch dried parsley
  • 2 fresh thyme sprigs or 1 pinch dried thyme
  • Salt and pepper
How to cook Camargue Mussels:
  • Well scrub mussel shells under cold, running water reserve (do not soak shells in water).
  • Chop onion, leeks, fennel or celery stalks, garlic and fennel seeds.
  • Into a large casserole, heat olive oil over medium heat add onion mixture for approximately 5 minutes, until leeks are soft.
  • Do not brown vegetables.
  • Mix in dry white wine, Pastis and tomatoes.
  • Salt and pepper, to taste.
  • Bring to a boil simmer for 5 minutes.
  • Mix in mussels, parsley and thyme.
  • Cover cook over high heat, until shells open-up, approximately 5 minutes.
  • Throw away unopened shells.
  • Using a slotted spoon, remove mussel shells from casserole.
  • Remove mussels from shells arrange mussels onto individual plates, or into shell halves, as you would oysters.
  • If using fresh parsley and thyme, remove sprigs from sauce.
  • Cook sauce, over high heat, for 5 minutes.
  • Pour sauce over mussels and serve immediately.


Choose fresh mussels with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Mussels will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated.


The Camargue is the land south of Arles, France.

This recipe for Camargue Mussels serves/makes: 4

The Camargue Mussels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: French (more French recipes)

More in Mussels ~ Poached/Simmered recipes:

  • Mussels - Italian Cuisine ~ Simmered Mussels Recipe - recipe how to cook mussels with dry white wine, leeks, tomatoes, bell peppers, and Italian seasonings. Italian recipe.
  • Mussels in White Wine - 1 ~ Simmered Mussels Recipe - A simple recipe calling for mussels, dry white wine, and green onions.
  • Mussels in White Wine - 2 ~ Simmered Mussels Recipe - Mussels cooked in wine and Pinot de Charente liquor, and served with a saffron, butter, and heavy cream sauce.
  • Mussels in Shells ~ Simmered Mussels Recipe - Made with mussels, dry white wine, and heavy cream served in individual dishes.
  • Szechuan Mussels ~ Simmered Mussels Recipe - Mussels coated with a sauce made of soy sauce, tomato paste, hoisin sauce, and rice vinegar. Chinese recipe.
  • Mussels Marinara ~ Simmered Mussels Recipe - recipe how to simmer mussels with tomatoes, Italian seasonings, and fresh basil. Italian recipe.
  • French Bistro Half Shell Mussels ~ Simmered Mussels Recipe - easy recipe how to simmer frozen half shell green shell mussels with white wine, garlic, chicken broth, butter, and fresh parsley. French recipe.
  • Italian Simmered Creamy Mussels ~ Simmered Mussels Recipe - easy recipe how to simmer mussel meat with dry vermouth or white wine, saffron threads, garlic, heavy cream, tomatoes, cooked linguine, Parmesan cheese, and parsley. Itali...
  • Mussels and Chips ~ Poached Mussels Recipe - recipe how to cook mussels with potatoes chips, onion, white wine or vinegar, celery, and Parsley Sauce. Belgian recipe.

Free Fish & Seafood Recipes

^ Back to Top